Cuisine of Equatorial Guinea

The Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain (their colonial motherland) and Islamic states such as Morocco. Its cuisine incorporates various meats, including game & bush-meat as well as imports. Fish and chicken are common dishes. As seen in the dishes here, chilies and other spices are popular. Key ingredients in Equatoguinean cuisine come from local plants and animals, including plantains, sweet potato, bread fruit, yam, cocoyam (known locally as malanga), ground-nuts and snails.